byMbajiuka Chinedu S , Omeh Yusuf S and Ezeja Maxwell.I.
The traditional method of burukutu production involves malting, mashing, addition of an adjunct, fermentation of sorghum using an old brew as a starter culture for 48 h pasteurization by boiling and maturation. The use of Saccharomyces cerevisiae as a starter culture in burukutu production was compared with the traditional method of brewing burukutu. The microorganisms associated with the traditional method include Staphylococcus species, Streptococcus species, Enterobacter species, Candida... Topics: Traditional methods, Fermentation, Saccharomyces cerevisiae, starter culture, burukutu.
byInternational Journal of Environmental & Agriculture Research (IJOEAR)
Abstract — Selection of the appropriate autochthonous yeasts assures the maintenance of the unique enological characteristics, which could be considered representative of an enological region. The evaluation of yeasts of the Indian Geographical origin on fermentation was carried out using Cabernet Sauvignon. The organic acid profiling of wines indicated a decrease in tartaric and malic acids with a concomitant increase in lactic and succinic acids. Non-anthocyanin transformation studies... Topics: Autochthonous, yeasts, Saccharomyces cerevisiae, Wine, Aging, CabernetSauvignon, phenolics, aroma,...
In the present work, an attempt was made to explore the potential of S. cerevisiae Y-35 for fermentation of glucose to produce ethanol in batch culture. Effects of parameters, such as initial inoculum loading in the range of 5-40 gL -1 dry cell weight (DCW) and glucose concentration (in the range of 5-26% by weight) were investigated. Maximum ethanol yield and volumetric productivity were obtained at inoculum loading of 20 gL -1 DCW and increased marginally at 40 gL -1 DCW. With increased... Topics: Bioethanol, Dry Cell Weight, Fermentation, Kinetics, Monod Equation, Saccharomyces Cerevisiae Y-35